Sweet Cream Cheese Mints are the best little treat. They are melt-in-your-mouth sweet and incredibly delicious!
Cream Cheese Mints are popular for graduations, weddings, baby showers, and candy dishes during Christmas and Easter. They make a sweet gift and are so yum! For more perfectly cute sweets, try Chocolate Covered Strawberries and Caramel Candy.
Cream Cheese Butter Mints
What do you call these mints? They go by so many different names. I’ve heard wedding mints, baby shower mints, and Cream Cheese Mints.
They are similar to Butter Mints, but with the addition of cream cheese, they have a slightly different texture.
Since they are called so many names, they are great for many different occasions! Package them up and deliver them to friends and neighbors, bring them to book club, or leave them in a bowl on your counter.
These homemade Mints are the best little treat, and will literally melt in your mouth. They are creamy, minty, and so tasty. Did I mention this recipe is SO easy?
You only need a few ingredients to whip up these homemade Cream Cheese Mints, and you can use any color of food coloring. I used pink this time around, and they turned out beautifully! Change the color depending on the occasion/event.
How to Make Cream Cheese Mints
MIX. In a large bowl of a stand mixer, combine cream cheese, butter, and powdered sugar. Cream together until well blended. Add in peppermint oil, one drop at a time. Color as desired or leave white.
SHAPE. Roll the dough into small balls (about ½ -1 inch) and place on a baking sheet lined with wax or parchment paper. Dip a fork into powdered sugar to coat it, then flatten each ball with the tines of a fork. The confectioner’s sugar will help the fork to not stick to the mint.
REFRIGERATE. Let dry on wax paper for about 2 hours, then freeze or refrigerate.
recipe Tips
Sticky mints. If your mint mixture is too sticky, it needs more sugar. Just add powdered sugar 1 tablespoon at a time until it stiffens up. The mixture should be pretty stiff, similar to play dough. This helps them keep their shape at room temperature.
How much to make. If you’re making mints for a party or gathering, I think it’s safe to plan on making 2-3 mints per person. Some will probably take more than one, and some won’t eat any. So 2-3 is probably safe.
Variations
Colors: Should you wish to create different colors out of one batch, simply divide the dough into the desired number of colors you wish to use. Wrap each portion with plastic wrap so that it doesn’t dry out.
For each portion: add 1-2 drops of the desired color and work it evenly through the dough. At this point, you can shape the mints or rewrap them with plastic to shape later.
- Due to the white base, these mints are usually made in pastel colors. If you are wanting a deeper color, you will need to add more food coloring. I suggest using gel food coloring as too much liquid food coloring can change the consistency of the dough.
Shapes: I love the look of the mints pressed with a fork, and usually make them this way.
- I have also used my piping set to pipe out a Hershey Kiss shape. Since this is a thicker dough, you’ll need to use the larger piping tips.
- One other way to shape these is to roll them out to an even thickness and use mini cookie cutters to stamp out shapes, similar to sugar cookies.
Flavors: An alternative for peppermint extract is a mint extract. It will have more of a spearmint flavor instead of peppermint.
If you want to avoid mint entirely, use any other extract. A simple vanilla extract or almond, cherry, orange, lemon, or even root beer extract will all work! Be sure to add the extract in slowly, and taste as you go so that you don’t over-flavor the mints.
Storing info
STORE at room temperature in an airtight container. If your kitchen is cool, keep them at room temperature, be sure to separate layers with wax paper.
STORE in the fridge. I like to keep them in the refrigerator. Take them out when ready to have a snack, or serve them to guests! These yummy little treats will last in the fridge for a couple of weeks.
FREEZE in an airtight container or a plastic zip freezer bag. These will stay good frozen for up to 12 months! Perfect for if you have a big event down the road, like a wedding!
For more delicious candies:
Cream Cheese Mints Recipe
Ingredients
- 6 oz cream cheese softened
- 2 tablespoons butter softened
- 5-5 1/4 cups powdered sugar
- 4 drops peppermint oil
- any food coloring paste optional
Halved
- 3 oz cream cheese softened
- 1 tablespoons butter
- 2 3/4 powdered sugar
- 2 drops peppermint oil
Instructions
- In a large bowl, combine cream cheese, butter, and powdered sugar. Cream together until well blended. Add in peppermint oil, one drop at a time. Color as desired or leave white.
- Roll into small balls, and place on wax paper. Use a fork dipped in powdered sugar, to flatten each ball.
- Let dry on wax paper for about 2 hours then freeze or refrigerate.
Making mints could never be easier. You can make them any color you want. So good and perfect for any occasion!
When you say “melt in your mouth” you weren’t kidding!! These are better than store bought mints! Yummy yummy yummy
I love minty treats. These did not dissapoint. They would be good to make green And red and make it for my annual christmas cookie plaTe.
I love these mints, so when I saw this recipe, I knew I had to try them! They were so creamy & delicious! I didn’t know how easy they were to make also!
These are soooo tasty and easy to make! Love them!
These have always been my favorite! Always happy to see them at a shower or wedding reception.
These are so delicious!
lOVE THESE CREAM CHEESE MINTS.
I make these for any and every occasion! Always a crowd pleaser.
Yum! Love being able to make these from home!
this sound delicious! I’m planning to make them for a ladies Tea but have a question. I know on the recipe you indicate the serving, but how many mints are considered 1 serving? is 1 mint 1 serving? Thanks for clarifying for me!
No, it’s more like 4-6. Depends on how big you make them 🙂 They’d love them!
I really want to make these they look delicious but why does it say
5-5 1/4 cups confectioners sugar
why 5-5 1/4
You need 5 cups, but if it’s too sticky, then you add 1 tablespoon at a time. So, it can take up to 1/4 cup more, so it’s anywhere between 5-5 1/4 cups.
how many cream cheese mints are a serving size.
How many does a full batcH make? Thank you.
Though the taste is good, you could never put these out for guests without having a sticky mess within an hour of room temp. All the added sugar in the world won’t help these mints hold their shape in a bowl for very long.
I am glad you like the taste. I haven’t had them get too sticky yet, but during the summer months, I could see that happening.
I doubled the recipe but still seems to sticky for molds! Help!!!
If your mint mixture is too sticky, it needs more sugar. Just add powdered sugar 1 tablespoon at a time until it stiffens up. The mixture should be pretty stiff! This helps them keep their shape at room temperature.
Make sure these are well dried then refrigerate or freeze for 1/2 hour. Dip in melted chocolate. Excellent!
Great idea!! I will have to try! Thank you!
Very easy and delicious. I put a little powdered sugar on the palms of my hands when I was rolling the mints. It made it much easier to roll them and it left a little powdered sugar coating on each mint.
Love it!! I’m so glad you enjoyed the mints.
Why is it recommended to not use peppermint essential oil?
Because the concentration of peppermint is different in the essential oil and the baking oil.
Turned out perfect! Great taste and texture! TY
Need to explain the two entries in ingredients for butter. Do I use the 3 tblspoons to combine with the mint?
Easy and beautiful mints! This recipe made 96 1-inch rounds. They are perfect! I also substituted neufchatel cheese which I wasn’t sure would work. Regarding questions about the stickiness. Add enough sugar so that it can be kneaded like bread dough. I am so pleased with your recipe and my results!
I think tbe powered sugar amount is missing from the recipe list? I’m guessing it is cups, but would like to be sure.
It’s there 🙂 It is 5 to 5 1/4 cups.